Recipe - Layered Tofu Supreme

FIRST LAYER
1 pack (10 One half oz) Japanesestyle
extrafirm silken tofu
One half Tsp.salt
One half teaspoon Garlic powder
1 tablespoon Lemon juice
1 tablespoon egg replacer
Cayenne pepper to taste
1 Jar (7 One half oz) pimientos;
drained and minced

SECOND LAYER
2 cup Chopped onion
1 One half tablespoon Tamari
2 tablespoon Sherry
1 tablespoon Ground ginger
2 cup Shite or brown mushrooms;
cleaned and chopped
1 pack (10 One half oz) Japenesestyle
style extra firm silken
tufo
One half teaspoon Salt
One half teaspoon Garlic powder
1 tablespoon Egg replacer

THIRD LAYER
12 ounce Frozen chopped spinach;
thawed and squeezed dry
One half tablespoon Dried basil
One half tablespoon Dried parsley
Freshly ground black pepper
to tast
1 Japanesestyle (10 One half pkg)
extra firm silken tofu
One half teaspoon Salt
One half teaspoon Garlic powder
1 tablespoon Egg replace

Vegetarian Times Magazine From Kung Food, San Diego (slightly altered to
conform to no fat)

First Layer: In food processor or blender puree tofu, salt, garlic powder,,
lemom juice, egg replacer and cayenne. Pour tofu puree into bowl: stir in
pimiento. Set Aside

Second Layer: In large saute pan over medlow heat, saute onions until
soft, about 5 min. Add tamari, sherry, grnd ginger and mushrooms. Saute
until mushrooms have released their moisture and are tender about 10
minutes.

While mushrooms are cooking, in food processor or blender, puree tofu,
salt, garlic powder and egg replacer. Stir tofu puree into onion muchroom
mixture, set aside.

Third layer: in bowl, mix spinach with basil, parsley and black pepper: set
aside. In food processor or blender, puree tofu, salt, garlic powder, and
egg replacer. Stir tofu puree into spinach mixture.

To assemble: Preheat oven to 350 degrees. Pour spinach layer into sprayed
9x9 baking pan. Spread evenly over pan bottom. Next, pour in onionmushroom
layer, spread evenly. Pour in pimintento layer, spread evenly. Cover pan
with lightly oiled waxed paper or parchment paper, then with aluminun foil.
Bake l hr & 15 min. To test for doneness, gently jiggle pan. Layers should
be firm. If desired, serve with One fourth cup GingerPepper Sauce (see recipe)
pooled on plate. Makes 68 servings.

Posted to fatfree digest V97 #178 by jmill@juno.com (Joanne h Mill) on Aug
13, 1997